Unfortunately, the purees are not widely available to the public, so it’s hard to make the original Bellini unless you have a food processor to prepare your own peach puree (just peel, pit and puree the best-tasting peaches you can find)
The other ingredient in the classic version is Prosecco, an Italian sparkling wine that is light and refreshing.
To make:
Bellini (serves 1)
1 1/2 ounces, white peach puree
3 ounces, Prosecco or another dry white sparkling wine like Champagne
1/2 ounce, Marie Brizard (or other) peach liqueur
Put the peach puree in the bottom of a mixing glass without ice. Slowly pour in the prosecco while gently pulling the puree up the side of the mixing glass to mix it with the prosecco. Don’t stir briskly or the prosecco will lose its effervescence. Strain into a champagne flute. Float the peach liqueur on top, by pouring it gently onto the surface of the beverage, over the back of a spoon.
Recipe adapted from: The Craft of the Cocktail by Dale DeGroff (Potter)
Related Articles to the term 'Bellini' | |
| 'Gesztenyepüré' | ■■■■■■ |
| Gesztenyepüré is one of the Hungarian sweets/desserts, referring to Chestnut Puree. It is one of the . . . Read More | |
| 'Mamey' | ■■■■■■ |
| Mamey (Mammea Americana) refers to a fruit with orange pulp, thorny seeds, and a flavor or taste reminiscent . . . Read More | |
| 'Cassata siciliana' | ■■■■■ |
| Cassata siciliana also known as Cassata alla Siciliana refers to a traditional sweet from the province . . . Read More | |
| 'Tacchino' | ■■■■■ |
| Tacchino is the Italian word for turkey, a large domesticated bird whose flesh of are used for food. . . . Read More | |
| 'Aperitivo' | ■■■■■ |
| Aperitivo is the Italian term for aperitif, or pre-meal drink. Aperitif in Italy may . . . Read More | |
| 'Strutto' | ■■■■■ |
| Strutto: Strutto is the Italian word for lard. In Italy \"Strutto\" is a fat cream made from most fat . . . Read More | |
| 'Coppa' | ■■■■■ |
| Coppa is the Italian word for goblet, bowl, glass, cup, or beaker, as in coppa frutta (fruit bowl), coppa . . . Read More | |
| 'Focaccia a brazzaud' | ■■■■■ |
| Focaccia a brazzaud: Focaccia a brazzudl is a typical food from Basilicata of flatbread with pork crackling, . . . Read More | |
| 'Zenzero in polvere' | ■■■■■ |
| Zenzero in polvere is the Italian term for \"ginger powder\", dried ginger that has been finely grinded . . . Read More | |
| 'Asperula' | ■■■■■ |
| Asperula is the Italian and Spanish term for woodruff or sweet woodruff, an aromatic and strongly scented . . . Read More | |